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Garlic Butter Bread Rolls

Garlic butter bread rolls with a soft, pull-apart center made from a yeast dough and baked until deeply golden. Finished with garlic-parsley butter brushed over hot rolls for a glossy, flavorful crust.
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Prep Time 20 minutes
Cook Time 20 minutes
rise 1 minute
Total Time 41 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Garlic butter roll dough
  • 1 cup warm milk Warm to about 110F before mixing.
  • 2.25 tsp instant yeast Use instant yeast for reliable rise time.
  • 3 tbsp sugar Helps activate yeast and sweetens the dough slightly.
  • 1 large egg Room temperature mixes in more evenly.
  • 0.25 cup butter, melted Melt and cool slightly before adding.
  • 1 tsp salt Balances sweetness and supports dough structure.
  • 3.5 cup all-purpose flour Add gradually for a smooth, elastic dough.
Garlic butter topping
  • 0.25 cup butter, melted For brushing after baking.
  • 3 clove garlic, minced Mince finely so it distributes through the butter.
  • 2 tbsp fresh parsley, chopped Add for bright herbal flavor and color.
  • 0.5 tsp flaky sea salt Sprinkle on top right before serving.

Equipment

  • 1 sheet pan

Method
 

Bloom the yeast
  1. Whisk warm milk, instant yeast, and sugar together, then let sit for 5 minutes until foamy and active.
  2. If the mixture does not foam after 5 minutes, discard and start over with fresh yeast.
Make the dough
  1. Add the egg, melted butter, salt, and flour, then knead for 6-8 minutes until the dough turns smooth and elastic.
  2. When kneading is done, the dough should spring back lightly when pressed.
First rise
  1. Cover and let the dough rise for 1 hour until doubled in size.
  2. Press a finger lightly into the dough—if the indentation stays, it is ready.
Shape and second rise
  1. Divide the dough into 12 balls and place them in a greased 9x13-inch pan.
  2. Cover and let the rolls rise for 30 minutes until puffy and nearly touching.
Bake
  1. Preheat the oven to 375F, then bake the rolls for 18-20 minutes until golden brown.
  2. The finished rolls should sound slightly hollow when tapped and look glossy at the edges.
Finish with garlic butter
  1. Stir melted butter with minced garlic and chopped parsley.
  2. Brush generously over the hot rolls so the butter soaks in and turns glossy.
  3. Sprinkle with flaky sea salt, then serve warm.

Notes

Pro tip: keep the rolls covered during rises to prevent a dry surface—this helps them bake up soft. Store in an airtight container at room temperature up to 2 days; refrigerate up to 4 days and rewarm in the oven. Freezing is yes—freeze after baking and cool completely, then reheat from thawed or straight from frozen. For a lighter option, replace half the butter in the topping with olive oil or a light plant-based butter.